Ingredients

1/2 cup breadcrumbs (coarse, fresh breadcrumbs, an English muffin works really well for the breadcrumbs)

Nutritional

Serving Size: 1 (332 g)

Calories 280.9

Total Fat - 16.4 g

Saturated Fat - 4.2 g

Cholesterol - 10.2 mg

Sodium - 630.4 mg

Total Carbohydrate - 29.7 g

Dietary Fiber - 8.4 g

Sugars - 7.1 g

Protein - 9.9 g

Calcium - 156.6 mg

Iron - 2.9 mg

Vitamin C - 270 mg

Thiamin - 0.3 mg

Step 1

Preheat oven to 425° F. Line baking sheet with parchment paper.

Step 2

Toss together broccoli and olive oil, and season with 1/2 tsp. salt; spread on prepared baking sheet. Roast 15 to 18 minutes, or until crispy.

Step 3

Meanwhile, melt butter in medium skillet over medium-low heat. Add garlic; cook 30 seconds. Add breadcrumbs and season with a little salt, if desired, stirring well to coat breadcrumbs with oil. Increase heat to medium, and cook 3 to 5 minutes, or until breadcrumbs are toasted and crisp, stirring frequently.

Yummy! I roasted the broccoli until it still had a wee bit of crunch left. We love roasted veggies and this crumb mixture is a perfect topper! I used a whole wheat grainy bread which added to the crunch. This will see many repeats. Thank you for sharing VegGirl!